Gluten Free Fitness

Celiac disease

Gluten Free Good for You

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Health Reasons to be Gluten free

Gluten is a protein that is found in barley, oats, rye, and wheat. For most people eating foods that are not gluten-free does not bother them but there are some health reasons why someone might have to give up eating foods that contain gluten.

The following below are some important reasons why going gluten free is good for you and will change your life:

  • Celiac disease

Celiac disease is an autoimmune disease known to affect at least 1 out of 133 people in the US. However, since the symptoms of celiac disease are so diverse, it is likely that many more people may have it without knowing it. People with celiac disease suffer an abnormal response of the immune system to gluten, which damages their small intestine. This, in turn, affects the body’s ability to absorb nutrients and causes many other serious problems. The only treatment for celiac disease is to adhere to a completely gluten-free diet for the rest of your life.

  • Wheat Allergy

A lot of people are just allergic to wheat but haven’t realized it’s causing their problems because it is so common in so many types of foods. In fact, wheat allergy is recognized as one of the top ten most common food allergies.

  • Non-Celiac Gluten Sensitivity

Just because you do not have celiac disease or a wheat allergy does not mean gluten does not affect your body. Another condition called “non-celiac gluten sensitivity” causes many of the same symptoms as celiac disease (digestive problems, fatigue, neurological problems, headaches, depression), but without the abnormal autoimmune response. It is not known with certainty how many people suffer from gluten sensitivity. Some estimates claim that 18-20 million Americans are affected by this disorder, and others indicate that it can be as high as 50 to 70 percent of the population. Gluten sensitivity is more common than celiac disease and wheat allergy. In addition, the symptoms are usually slower than with celiac disease or an allergic reaction, making it even harder to diagnose.

  • Wheat is not very digestible anyway

People are poorly equipped to digest wheat. Unlike cows, we lack the enzymes in our saliva and stomach to completely break down and ingest gluten for nutritional use. Did you know that cows have four separate chambers in their stomachs just to help them digest the food they eat? We only have one. A significant portion of the wheat or gluten-containing foods are only passed through without providing much nutritional value. To make matters worse, this “transmission” does not usually occur without problems. The undigested portions ferment and lead to gas (burp and farting).

  • Refined wheat has a low nutritional value

The wheat refining process strips so much of the food that it does not really add much to your health. Due to nutrient loss, manufacturers are trying to “enrich” these foods, but even after fortification, nutritional value is still very low.

  • Wheat is an inflammatory agent

The digestible parts of wheat are quickly converted into sugar when consumed. This causes a pleasing increase in insulin levels in the body, which in turn accelerates inflammation at the cellular level.

  • Health problems

Even for people without celiac disease or wheat allergy, the consumption of gluten can lead to health problems. For example, a rash known as dermatitis herpetiformis has been associated with gluten intolerance. The consumption of wheat can also cause “leaky gut syndrome”. A leaky gut syndrome is a condition in which toxins from the digestive system, which are normally not absorbed, can enter the bloodstream.

  • Healthy lifestyle

Some people do not notice problems with gluten but opt for a gluten-free diet just to lead a healthier lifestyle. You may want to try gluten-free just to see how your body reacts. You may have a slight disagreement with gluten that you have never noticed yourself. You may notice increased energy, less bloating, and general well-being. Doctors and nutritionists often see patients who simply feel healthier and more vital when they eat gluten-free.

How to treat these health conditions

The main way to treat these is to eliminate gluten and wheat from your diet. Being gluten free will usually clear up all the major systems along with the healing of the lining of your small intestine. This will help to fade intestinal discomfort. You will have to have a totally gluten-free diet that you follow which means no barley, rye, or wheat of any type. For some people with any of these health conditions ingesting even a tiny amount of gluten by accident can cause a recurrence of the symptoms.

Which foods contain gluten? All these foods contain gluten:

Mostly grains such as wheat, barley, barley malt, rye, spelled, semolina, graham flour, wheat starch, wheat germ, couscous, bran, kamut, bulgur, durum, triticale, oats (oats is not a guaranteed cross-contamination, make sure it is gluten-free oats) and a lot of alcohol ingredient has gluten in it.

Test for Gluten

What can you eat instead of gluten?

Non-gluten flour: almond flour, amaranth flour, brown rice flour, buckwheat flour, chickpea flour, millet flour, potato starch, quinoa flour, sorghum flour, soy flour, tapioca flour/starch, arrowroot flour, and teff flour.

In conclusion

It is important to note that you can eliminate gluten entirely from your diet by just giving up the bread of any kind. The truth is, gluten is in many processed foods. This means that you will have to eat less processed food and being able to cook from scratch more often. When doing grocery-shopping look for foods like cereals that state they are gluten free It is hard to go out to eat because many foods in restaurants contain even small amounts of gluten. It can be hard for many people to go gluten-free because there are so many things that you cannot eat.

Manage Celiac Disease

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Celiac Disease – What is it and how you can manage and treat it?

Many people go through life tired, always fighting colds, dealing with a lot of abdominal and intestinal issues, headaches, achy joints and many other unpleasant sensations. For some this may be a matter of poor nutrition, dehydration, arthritis or one of many other reasons. But for many the cause may be Celiac Disease.

Celiac Disease is a genetic intolerance for gluten- the elastic protein in wheat, rye, barley, triticale, kamut and spelt and it can damage the small intestine for years, silently or at least in a language that most of us do not know how to recognize. People who suffer from headaches may dismiss it as stress, those with achy joints wonder if they have arthritis and those with abdominal pain are told for years they have IBS. Each of these symptoms can be symptoms of celiac disease. Let’s see how we can manage celiac disease.

For various reasons, the celiac’s body reads gluten as a toxin and attacks it. The antibodies go after the gluten but attack the small intestine instead, leaving it incapable of absorbing proper nutrition. At best this leaves people feeling exhausted and anxious without knowing why. As well as leaving them susceptible to catching colds.

The National Institutes of Health say that Celiac Disease is the most under diagnosed disease in the United States. Approximately 1 out of 100 ppl in USA suffer with Celiac Disease. That is around 2 million people. But only 3% have been diagnosed. You can have your blood tested to diagnose Celiac Disease. When people realize they have Celiac and remove gluten from their diets, amazing things happen. Their energy returns and many people report that their “brain fog” is gone and it is as if they are seeing through new clear glasses. Their constant “exhaustion” is gone and they feel like new people.

Why or how people get Celiac Disease is still a bit of a mystery. There are many theories such as viral infection, stress, genetic disposition? Different specialists will say different things. If you notice that certain foods make you feel exhausted or you have never really felt good or healthy you should start paying attention to the foods you eat and reading labels. In our day where most food is processed, you will find wheat in most processed foods.

If you suspect you have Celiac, be sure to get a proper diagnosis. And when you do, then what? Imagine for the rest of your life NO GLUTEN? No more bread, no more beer, no more baked goods, no more pasta, cinnamon rolls, traditional pizza, oatmeal Gluten hides even in some ice creams and a few soy milks. Mass produced meats are often made with gluten to fill out the salami or to make the turkey seem more plump. Even popsicles have gluten in them to give them filler.

Gluten can be consumed as a modified food starch, hydrolysed vegetable protein, malt, dextrins and even natural flavors.

How symptoms of celiac disease occur

When a person with Celiac Disease, or gluten sensitivity, consumes any kind of food with gluten in it, that person’s body undergoes an autoimmune reaction. Sometimes it’s subtle, but that does not mean it will not have long-term consequences. An autoimmune disease occurs when the body is somehow made to attack itself with its immune system.

In the case of gluten intolerance, the primary target of this self-inflicted immune defense is the lining of the intestinal wall, especially the villi. The villi are small hair-like fingers that protrude from the small intestine to absorb nutrients from your food. Over time, celiac sufferers who consume gluten, have their immune system slowly kill these villi. This is called villi atrophy or villi atrophy.

The worse this gets, the worse your digestive problems become and the less your body can digest and absorb nutrients from the food you eat. Even if this gets worse, toxins from your diet that are supposed to pass to your colon and out of your body in defecation should instead pass through your small intestine wall and into your bloodstream.

The breadth of celiac disease symptoms

While celiac disease symptoms include digestive problems such as diarrhea or constipation with cramps, bloating and flatulence, it is important to realize that the phenomenon described above can and will cause a number of problems that are not often associated with immediate gastrointestinal problems.

When these toxins enter your bloodstream or you begin to experience the consequences of malnutrition, the symptoms go far beyond intestinal spasms or constipation.

These additional symptoms can be fatigue, joint pain that you mistakenly diagnosed as arthritis, difficulty in breathing asthma and headache as well as a migraine diagnose. If left undiagnosed and untreated for a long time, even more, serious consequences such as ataxia, autism and even cancer can occur.

How can you manage the risk of celiac disease

Gluten-free diet: This may be the only medically accepted treatment for celiac disease. This diet restricts the consumption of food containing gluten such as wheat, barley, rye, oats, and malt. Eating gluten-free food may control the symptoms and prevent complications in the small intestine or other organs of the body. Doctors may only recommend the consumption of grains and similar foods including corn, potatoes, rice, tapioca, and gluten free pasta. Other sources of starch suitable for a gluten-free diet may include amaranth, millet taro, and soybeans.

People who do not refrain from eating food with gluten may be at high risk of other conditions such as digestive track cancer, anemia, thyroid problems, and problems with the immune system. The long-term effects may also be more severe. It is important to have diagnosis and follow doctors’ recommendations diligently.

Treating Celiac Disease: Countering the symptoms of celiac disease requires patience and effort. Some people may have a hard time getting used to gluten desserts and snacks. Others may initially feel deprived due to diet restrictions. Consider the following tips if you or someone you know is suffering from celiac disease:

  • Consult your doctor

Seek your dietician or physician to get a diagnosis for celiac disease. Doctors may evaluate your condition through several methods such as blood tests, anti-endomysial antibodies examination, and tissue transglutaminase. These may measure damages on the small intestine.

  • Avoid food items containing gluten

Do not eat bread, cereals, pasta, crackers, pies, and cookies. Pay attention to processed products such as canned soups, salad dressings, ice cream, coffee, and yogurt. Read labels thoroughly to ensure they are gluten-free.

Consuming vitamin and mineral supplements are important, as people with celiac disease may have trouble absorbing nutrients essential for the body. Take multivitamins daily to boost your immune system. Consult your doctor for any recommendations regarding your vitamin intake.

  • Know about cross-contamination

This occurs when food mixes with gluten during preparation and the manufacturing process. For example, using utensils or equipment that was exposed to gluten-containing products when preparing gluten free pasta and snacks may cause cross-contamination. To avoid this, clean utensils thoroughly before using. Check the ingredients of any products you buy.

Celiac disease Testing

The possibilities for a celiac disease test are:

  • Through a blood test – A person with this type of disease is a person with high concentrations of auto antibodies than normal, which is why the villi are destroyed as they attack it by responding to the gluten.
  • Going through a colon biopsy – An endoscope is slowly inserted into the body of a person with the disease through the mouth by a doctor, who put tools through the tube and take a piece of the small intestine to check if at all a villi has been damaged.
  • Through a Dermatitis Herpetiformis Test – Checking for DH in a person with celiac disease is a common way to look for potential opportunities for a person with a CD, as it is a fact that some people with DH have celiac disease.
  • By screening – Doctors test the blood for auto antibodies in the blood in people who sometimes show no symptoms to determine the severity of the disease, or if the person has the disease, if at all. It can track it if it is found to be hereditary.
  • At Home Testing

The only way to fight celiac disease, if you have it, is to stick to a strict gluten-free diet, which is designed to prolong life and keep people healthy with CD, however, this diet is to be kept throughout life and even one indulgence into gluten’s can prove disastrous.

Many people with Celiac report having a whole new world of foods open to them. It can be a great experience. At first it may be some hard work but in the end you feel great and eat new and exciting foods. Quinoa recipes, salads with greens, goat cheese, toasted millet, flour-less chocolate tortes with fresh raspberries; there are thousands of things you can make and tons of recipes out there to choose from as this disease becomes more recognized. The internet offers excellent recipes and sources for support.

All this about celiac disease is not meant to scare anyone! It is just to make people find some answers to their life long struggle, do some research, get tested and find that they can FEEL GREAT.